The Sunday Salad
Author: 
Recipe type: Dinner, Lunch
Prep time: 
Total time: 
Serves: 2 servings
 
A rejuvenating and colorful salad, full of fiber, antioxidants and plant power.
Ingredients
  • ¼ head of red cabbage
  • 5 large stems of of lacinto kale
  • 1 large carrot
  • ½ red bell pepper, de-seeded and de-stemmed
  • 1 cup cooked chickpeas (or one 15oz can)
  • 1 avocado
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons apple cider vinegar
  • ¼ teaspoon cayenne
  • black sesame seeds
Instructions
  1. Cut the center out of the cabbage and finely chop, or shred into ¼ inch chunks using a mandolin.
  2. De-stem kale and roughly chop.
  3. Rinse carrot and shred finely using a grater.
  4. Julienne red bell pepper, or slice using mandolin.
  5. Add all vegetables to large salad bowl and sprinkle in chickpeas.
  6. Make the dressing: mix olive oil, lemon juice, apple cider vinegar and cayenne. Add salt and pepper to taste.
  7. Pour dressing over salad and lightly toss.
  8. Slice avocado and lay on top of salad, sprinkle with black sesame seeds and serve.
Recipe by Nutrition Squeezed at https://nutritionsqueezed.com/sunday-kind-salad/